Posole (Pozole) Mexican Soup Recipe

Posole soup with cornbread
Jeremy Liebman/Photodisc/Getty Images
  • 2 hrs 50 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 4 servings (4 portions)
Ratings (5)

Pozole is a rich soup originating from the Mexican state of Jalisco. It's full of a hearty flavor that it gets from the pork and vegetables such as onions and garlic.

A few ingredients need to soak overnight. If you are using dried hominy, make sure to soak it in lightly salted water overnight. You can also use nixtamal or fresh hominy.

What You'll Need

  • 1 pound pork loin (cut into small cubes)
  • 1 whole onion (peeled and coarsely chopped)
  • 1 teaspoon garlic powder (or 5 cloves of garlic, peeled and diced)
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground cloves
  • 4 green chiles (roasted, peeled and diced)
  • 1 jalapeno (seeded, and finely diced)
  • 2 tablespoons oil (or lard)
  • 2 cups dried hominy (or 3 cups fresh nixtamal with hulls removed)

How to Make It

  1. Heat oil in a large saucepan over medium heat.
  2. Saute the onions and garlic for approximately two minutes.
  3. Brown the meat in the pan with the onions and garlic.
  4. Add enough water to cover the meat with a least 2 inches.
  5. Stir in the dried hominy, salt, cumin, oregano, cloves, pepper, and chiles. (if using fresh hominy instead of dried, do not add at this time.)
  6. Let simmer for 1 hour.
  7. Remove the meat from the liquid.
  1. Remove excess fat and cut the meat into small cubes. Set aside.
  2. Add chicken broth as necessary to replace liquid.
  3. If using fresh hominy or nixtamal, add it at this time. Simmer for an additional hour.
  4. Add in cubed pork and simmer for an additional 20 minutes or until hominy is thoroughly cooked. Salt to taste.